Banana Cupcakes with Strawberry Mascarpone Frosting

Hello everyone! Ang here from Juggling Act Mama again to share with you some delicious banana cupcakes with strawberry mascarpone frosting.  Don’t let the unique combination of ingredients throw you off, these are out of this world!

Banana Cupcakes with Strawberry Marscapone Frosting. This frosting is amazing!


I do a lot of baking for my own blog, of course, but I also make something for just about every bake sale at my children’s school. These cupcakes are a nice way to sneak a little extra nutrition into a normally “empty” sweet treat. The bananas add a delicious flavor and texture to the cupcakes, and pair deliciously with the strawberry mascarpone frosting.

Banana Cupcakes with Strawberry Marscapone Frosting - The creamiest frosting ever!

 If you’re not familiar with it, mascarpone cheese is similar to cream cheese, and it helps give the frosting an amazing richness and texture.

Banana Cupcakes with Strawberry Mascarpone Frosting
Light and fluffy banana cupcakes topped with rich cream strawberry mascarpone frosting perfect for Easter or for any day!
Course: Dessert
Author: Ang @ Juggling Act Mama
Ingredient List
  • 1-1/2 cups all-purpose flour
  • 1/2 cup plus 1 tablespoon sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/2 cup butter softened
  • 1-1/2 cups ripe bananas mashed
  • 2 large eggs
  • 2 teaspoon vanilla
  • 4 oz. mascarpone cheese
  • 4 oz butter
  • 2-3 cups powdered sugar
  • 1 tablespoon strawberry jam
  • Dash of milk if needed to thin frosting
  2. Preheat the oven to 350-degrees. Prepare a muffin tin with liners or cooking spray.
  3. In a large mixing bowl, sift together the dry ingredients.
  4. In another bowl, beat the eggs until fluffy. Whisk in the butter, bananas and vanilla.
  5. Gently mix the wet ingredients into the dry ingredients, taking care not to overmix.
  6. Divide the batter evenly between the wells in the muffin pan.
  7. Bake 15-20 minutes until a toothpick comes out clean. Remove from the oven and set on a wire rack to cool for 10 minutes, before removing from the pan to cool completely.
  9. Remove the butter and the mascarpone from the refrigerator about 1 hour before preparing the frosting.
  10. In the bowl of an electric mixer, combine the mascarpone and butter until smooth. With the mixer speed on low, add in the strawberry jam, then slowly add in the powdered sugar. You may or may not want a dash of milk depending on the consistency.

5 Responses

  1. Bernadette Gilligan says:
    Those cupcakes look great! How many cupcakes does the recipe yield? Have you ever made them as mini cupcakes? If so, again what is the yield and how long do you bake them? I often need to bake around 60 mini cupcakes and always search for new recipes.
    1. msinfoblog says:
      Hi Bernadette, it makes 12, I have not made them as mini\'s before before but I am sure they would be good!
  2. In the ingredient list, it shows baking powder twice. Does it need to be added twice, or is one of them supposed to be baking soda? These look delicious!
    1. msinfoblog says:
      Ashley so sorry it took me this long to reply, I have been working on a big fundraiser. Thank you for alerting me to the mistake it has been fixed in the recipe!

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